Pasta with broccoli, peas and chicken
(at time of publication)
- 250g wholemeal spiral pasta
- 5 cups broccoli florets
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2-3 cloves garlic, crushed
- ½ teaspoon chilli flakes
- zest and juice of ½ lemon
- 300g cooked skinless chicken, shredded (see tips)
- ¼ cup chopped fresh flat-leaf parsley
- 4 cups baby spinach
- ¼ cup grated parmesan, to serve
1 In a large pan of boiling water, cook pasta following packet instructions. Add broccoli and peas for the last 3 minutes of cooking time. Drain, reserving ¼ cup of pasta cooking water. Return pasta to the pan.
2 Meanwhile, in a large non-stick frying pan, heat oil over medium. Sauté garlic, chilli and lemon zest for 1 minute. Add chicken and heat for 1-2 minutes.
3 To the pasta pan, add the chicken mixture, parsley, spinach, lemon juice and 1-2 tablespoons of the reserved cooking liquid. Toss to combine. Divide pasta among 4 bowls, sprinkle with grated parmesan and season with cracked black pepper, to serve.
Make it gluten free: Use gluten-free pasta.
Use shredded skinless barbecue chicken, or substitute chicken with canned tuna in olive oil.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 11g
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